by ADRIENE
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2 cups cornmeal (stone, coarse ground) Ask a question about this ingredient
6 cups milk Ask a question about this ingredient
3 tablespoons chicken boulion granuals Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
6 ounces parmesan cheese (freshly grated) Ask a question about this ingredient
Bring the milk up to a boil in a large heavy pot. Make sure the milk does not scorch on the bottom.
Ask a question about this stepAdd the cormeal in and whisk into the milk. Keep the heat on medium and keep whisking until it comes to a boil. Once it comes to a boil turn the heat down to low.
Ask a question about this stepIt will take around 30 minutes or so until it is cooked through. Continue to whisk periodically or the polenta will burn and stick to the bottom.
Ask a question about this stepWhisk in the parmesan and butter. Add salt and pepper to taste.
Ask a question about this stepYah, I just finished eating that with roasted pork shoulder...delicious. Wish I could give you some :)
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
Another savory recipe...you really know where my taste buds want to wander tonight!